1. Wash the radishes and peel them.
2. Rub into shredded radish.
3. Chop the shredded radish with a knife.
4. Use both hands to squeeze out the water in the shredded radish.
5. Put the green onion and ginger slices in the sea rice for cooking wine, soak in water for 5 minutes, soak the mushrooms until soft, mince the green onion and ginger.
6. Pour out the water, pick out the green onion and ginger, put it in a pan to dry.
7. Soak the vermicelli until soft, cut short, fry the egg and chop finely, and chop the shiitake mushrooms.
8. Pour sea rice into shredded radish.
9. Put eggs, mushrooms, and vermicelli.
10. Add salt, pepper, and five-spice powder.
11. Put sesame oil and light soy sauce.
12. Stir it into a filling.
13. Soak the old pasta until it is soft, add flour and knead it well, and let it ferment for 5 hours next to the heating.
14. Put alkali noodles on the chopping board.
15. Pour the prepared dough on the chopping board.
16. Knead the dough to make it soft.
17. Roll the dough into long strips and cut into pieces.
18. Squash.
19. Use a rolling pin to roll into buns.
20. Put an appropriate amount of stuffing on the skin of the bun and wrap it into a bun.
21. The buns closed.
22. Wrapped buns for 15 to 20 minutes.
23. Put oil on the basket and put in the steamed buns.
24. Put the pot in the water and put it on the basket, bring to a boil on high heat, and steam on medium heat for about 20 minutes.
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